1-2 cups fresh or frozen bing cherries
1-3 Tbsp maple syrup (depending on how sweet you like it, other sweeteners will work too)
1-2 Tbsp water
1/4 tsp corn starch or potato starch

Directions

Heat your oven to 325° Fahrenheit. While the oven warming, mix together the crust in a small or medium-sized bowl. If it seems a tiny bit dry, add a little bit of almond milk (or other milk) until it’s crumbly but sticks together.

Next, mix together all the ingredients for the filling in a separate bowl and blend thoroughly until all the cottage cheese chunks are gone. Pour this on top of the crust, pop it into the oven, and cook for 35-40 minutes. The center should still be a little bit jiggly when you remove it.

Let it cool completely.

Once the cheesecake is cooled, you can put together the topping. Place the cherries, sweetener, and water in a saucepan and cook over medium heat.

You’ll want to get it up to boiling and keep stirring until the sauce is thick looking, breaking the cherries up with a spatula as it cooks. Once the sauce looks good, remove it from the heat and let it cool.

After everything is cooled, go ahead and spread the cherry sauce on the cheesecake.

Place in the fridge for at least four hours or ideally overnight. Serve cold and enjoy every bite!